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Breakfast: Freezer Hash Browns




Source of Recipe


The Tightwad Times


List of Ingredients




Large kettle of boiling water, with metal colander or skimmer
food processor or grater
3-20 pounds potatoes
OPTIONAL 1 diced, sauteéd onion for each 3 pounds potatoes


Recipe



You can use these for recipes or shredded potato quiche crust.
Boil the water. Shred your potatoes for hash browns, place in colander
or skimmer, scald in boiling water 1 minute. Don't overcook! When
they're cut up like this, is doesn't take long. Then drain well, and
place them on an absorbent, clean dish towel. Gently press ALL the
remaining water out of the potatoes.
Package in recipe or pan size packages, in layers no more than 1" thick.
Add sauteed onions to some or all of the bags as desired. Some people
use a large round ice cream container to store the frozen rounds,
putting 2 pieces of waxed paper between each layer. You can also freeze
flat on cookie sheets, press in snap lines before freezing, so you can
brak them into meal size pieces after freezing, then bag. Label and
date, freeze. Use within 2 months.
To serve, place the frozen hashed browns in hot grease in a large
skillet; cook as usual.